A complete saucy dinner with chicken red curry, cabbage, coconut milk, and rice.
350 gChicken thighs
250 gCabbage
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10 gGarlic
10 gGinger
0.5 cupRice
1.25 cupsCoconut Milk
35 gRed Curry Paste
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Brown Chicken thighs in Cooking oil with Garlic and Ginger until the surface is browned.
Stir in Red Curry Paste and cook for 1 minute.
Pour in Coconut Milk, Rice, and Cabbage and bring to a steady simmer.
Simmer for 20 minutes until the chicken thighs are cooked through.
Season with Salt and Black Pepper.